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Grape Tomato Succotash
4servings
Recipe by
Jackie Newgent, RDN, CDN
Source
With or Without Meat Cookbook
Photo by
Cameron Whitman Photography
How to Make Grape Tomato Succotash
Succotash is usually associated with summertime cuisine, when corn is in season. But this recipe is designed to be enjoyed anytime you’re able to pick up a pint of grape tomatoes. Since you can use frozen lima beans and corn here, you can savor this veggie dish often. It’s as colorful as it is flavorful.
4servings
1 rounded cup each
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Step-By-Step Instructions:
- Heat the oil in a large skillet over medium-high heat. Add the onion, lima beans, corn, and jalapeño, and sauté until the vegetables are heated through, about 3 minutes. Add the sunflower milk beverage and salt, and sauté until the vegetables are tender and liquid is fully reduced, about 6 minutes. Add the tomatoes and vinegar, and sauté until the tomatoes are heated through, about 1 minute. Stir in the cilantro. Adjust seasoning.
- Transfer to a serving bowl or individual bowls, garnish with additional cilantro, if desired, and serve.
Nutrition facts
4 Servings
-
Serving Size
1 rounded cup each
- Amount per serving Calories 190
-
Total Fat
6g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 360mg
-
Total Carbohydrate
28g
- Dietary Fiber 6g
- Total Sugars 5g
- Added Sugars 0g
- Protein 9g
- Potassium 670mg
- Phosphorous 250mg
Ingredients
Extra Virgin Olive Oil
2 tsp
medium red onion (diced)
1
thawed frozen lima beans (or 2 cups shelled fresh lima beans)
10 oz
sweet corn (fresh (from 2 medium ears) or thawed frozen yellow)
1 cup
small jalapeño pepper, with seeds (thinly sliced crosswise)
1/2
sunflower milk beverage or almond milk (plain unsweetened)
3/4 cup
salt
1/2 tsp
grape tomatoes (quartered lengthwise)
1 pints
Apple Cider Vinegar
1 tbsp
cilantro (finely chopped fresh)
3 tbsp
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